You are definitely unlikely to be able to find such a curiosity in stores as whitecurrant wine. But cooking it at home is quite possible. Here are 8 simple recipes!
1. Whitecurrant wine – a classic recipe
The most affordable recipe with sugar and water – without any extra additives.
You will need: 5 kg of white currant, 2 kg of sugar, 5 l of water.
Cooking: Go through the currant, but not mine. Knead it with your hands or a rolling pin. Mix warm water and 1 kg of sugar. Pour the berry into a jar or similar container, fill it with syrup, mix, tie gauze around the neck and leave for 3-4 days in a dark place at room temperature. Mix everything once a day.
Strain the workpiece through cheesecloth and send it to a fermentation container. Cover with a water seal or put on a rubber glove with a pierced finger. Leave the wine to ferment at room temperature for 3-6 weeks.
After 5 days, drain 500 ml of the workpiece, mix with 500 g of sugar and pour back. Repeat this procedure for another 5 days. Strain the wine from the sediment, pour it into a clean container, close it again with a glove and send it to the cellar or refrigerator for another couple of months, and then bottle it for storage.
2. White currant wine with dry yeast
A convenient option for which you do not need to separately prepare the starter.
You will need: 6 cups white currants, 3 cups sugar, 3 tsp. dry yeast, 5-6 liters of water.
Cooking: Sort through the white currant, cut off the twigs, mash slightly and put into three 3-liter jars. Pour a glass of sugar into each and add a spoonful of yeast. Pour warm water up to the shoulders and put rubber gloves with a pierced finger on the jars.
Leave the blank in a dark place at room temperature for 30-45 days and strain the wine from the sediment with a straw. Strain it again through cheesecloth, bottle and store in a cool, dark place.
3. Fortified whitecurrant wine with vodka
For this recipe, you will need fresh berry juice. Wring it out in any convenient way.
You will need: 10 liters of white currant juice, 1.5 kg of sugar, 2 liters of water, 500 ml of vodka.
Cooking: Mix sugar, juice b spruce currants and water. Pour into jars and put on rubber gloves with a pierced finger. When the gloves are deflated, after 2-4 weeks, strain the wine from the sediment and add vodka. Leave it to infuse for another week, pour it into glass bottles and send it to age for at least another month in the cellar or refrigerator.
4. White currant table wine
Not so sweet and very versatile when choosing what to serve it with.
You will need: 4 kg of white currant, 6.6 l of water, 1.2 kg of sugar.
Cooking: Slightly mash the currants, add half the water and add sugar. Let it ferment for a couple of days in a warm place. Drain the liquid, and again fill the remaining berries with water and leave for another 2 days. Drain this liquid again and mix with the previous portion.
Pour the workpiece into a fermentation tank and put a water seal. Leave the wine in a dark place for about a month and then carefully filter without shaking the sediment. Pour it into bottles and keep the wine for at least another month.
5. Sweet whitecurrant wine
For lovers of sweet wine – dessert and not too strong.
You will need: 7 kg of white currant, 5 l of water, 4.4 kg of sugar.
Cooking: Squeeze the juice from the currant, mix with water and sugar, and leave to ferment for 3-4 days. Strain the workpiece, pour into a fermentation bottle and put a water seal or put on a glove with a hole. Leave it all for about a month until the air stops coming out. Pour the wine into bottles and send to age in a cool place for another 1-2 months.
6. Whitecurrant wine with raspberry sourdough
Currant gives a not too bright aroma, which is why you can add other berries.
You will need: 3 kg of white currant, 2 kg of sugar, 3 liters of water, 1 cup of raspberries, 1/2 cup of wild rose, another 1/2 cup of sugar.
Cooking: Mash the unwashed raspberries and rose hips, add half a glass of sugar and fill it with water so that it does not cover the workpiece. Tie the jar with gauze and leave for 3 days in a warm place, stirring occasionally.
Boil syrup from water 2 kg of sugar and let it cool. Grind white currant in any convenient way. Mix it with syrup and sourdough, wrap everything with gauze and leave to ferment. Stir the wort 4-5 times a day, and after 7-8 days strain the workpiece through gauze folded in several layers.
Pour juice into jars and close with a water seal. Leave the wine to ferment for about 40 days, periodically eski shaking it. Filter it with a tube, bottle it, close it and send it to ripen for another 2 months in a cool place.
7. Whitecurrant wine with raisins
You can use frozen berries, but let them thaw completely first.
You will need: 1 kg of white currant, 1 cup of white raisins, 500-700 ml of water, 2.5 cups of sugar.
Cooking: Mash the currants or chop with a blender. Mix it with raisins, water and sugar. Drain everything in a jar and leave it warm for a week. Squeeze the workpiece through gauze, pour this juice into a clean jar and put a water seal. Leave everything for 30 days until fermentation stops and the wine becomes clear. Filter it and bottle it for storage.
8. Wine from white currant and white grapes
An excellent recipe for an equally light and pleasant drink.
You will need: 3 kg of white currant, 10 kg of white grapes, 500 g of sugar.
Cooking: Squeeze juice from grapes and currants. Heat grape juice to about 30 degrees, dissolve sugar in it and then add currant juice. Pour it all into a bottle or jar and close with a fermentation stopper. Leave the workpiece for 8-10 days at a temperature of 22-25 degrees. Filter the wine, bottle it and send it to a cool, dry place for at least a month.